Famiglia Cotarella (Falesco)
Falesco Syrah Tellus 2023
| Denomination | IGT Lazio |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Lazio (Italy) |
| Grape varieties | 100% Syrah |
| Aging | Aged in second-use barriques for 5 months. |
- Identity: still red wine Lazio IGT, 13.5% vol, 0.75 l bottle
- Origin: pure Syrah from Montefiascone (Viterbo), medium-textured sandy soils
- Vinification: cold pre-maceration for 4–5 days, fermentation in steel for 15 days
- Ageing: malolactic fermentation in wood and 5 months in second-use barriques
- Aromas: notes of cherry, spices and vanilla; serve at 14–16°C, decant for 1 hour, ideal with meats
Description
What kind of wine it is
Tellus Syrah by Falesco is a still red wine that embodies the winemaking identity of Lazio. Produced exclusively from Syrah grapes, it stands out for its balanced and elegant sensory profile, combining freshness with a pleasant, enveloping sensation. On the nose, it reveals a bouquet of fresh fruit and cherry, enriched by spicy notes and delicate hints of vanilla imparted by ageing in barrels. On the palate, it is silky, characterised by soft tannins and a persistent finish with a typical citrusy aftertaste.
Where it comes from
The vines grow in the Montefiascone area, in the province of Viterbo, on medium-textured sandy soil. The soil composition is essential for preserving the fragrance of the grapes and providing a defined tannic structure. The rows, trained using the spurred cordon method, are carefully managed to monitor the development of each plant. This agronomic approach ensures a balanced ripening of the grapes, enhancing the character of the variety in its connection to the land.
How it is produced
Harvesting takes place in the first half of September, with a careful selection of the fruit. In the winery, the process begins with a cold pre-maceration on the skins, useful for extracting the freshness and primary aromas of the grape. Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature. Afterwards, the wine undergoes malolactic fermentation and matures for five months in second-use barrels, a maturation phase that gives the sip smoothness and remarkable gustatory persistence.
History and Curiosities
Founded in 1979 with the aim of enhancing the grape varieties of Upper Lazio, the Cotarella family company launched Tellus Syrah in Montefiascone in 2008. This wine combines art and solidarity: its special label was created through a noble collaboration with the Bambino Gesù Paediatric Hospital and was designed by young artists. Awarded 96 points by Luca Maroni, Tellus showcases the expertise of Riccardo Cotarella and Pier Paolo Chiasso, celebrating the local historical roots.
Awards
-
2023
96/100
One of the most prestigious wine guides in Italy.
-
2023
3One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1979
- Oenologist: Riccardo Cotarella, Pier Paolo Chiasso
- Bottles produced: 3.800.000
- Hectares: 370
| Name | Cotarella Falesco Syrah Tellus 2023 |
|---|---|
| Type | Red still |
| Denomination | Lazio IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Syrah |
| Country | Italy |
| Region | Lazio |
| Vendor | Famiglia Cotarella (Falesco) |
| Story | History and Curiosities Founded in 1979 with the aim of enhancing the grape varieties of Upper Lazio, the Cotarella family company launched Tellus Syrah in Montefiascone in 2008. This wine combines art and solidarity: its special label was created through a noble collaboration with the Bambino Gesù Paediatric Hospital and was designed by young artists. Awarded 96 points by Luca Maroni, Tellus showcases the expertise of Riccardo Cotarella and Pier Paolo Chiasso, celebrating the local historical roots. |
| Origin | Montefiascone (Viterbo) |
| Soil composition | Sandy, medium texture |
| Cultivation system | Spur-pruned cordon |
| Plants per hectare | 5,000 plants per hectare |
| Yield per hectare | 7,000 kg/hectare |
| Harvest | First half of September |
| Fermentation temperature | 25–27°C |
| Fermentation | Approximately 15 days |
| Production technique | Maceration on the skins for 4–5 days (cold pre-maceration at 18–20°C); alcoholic fermentation in stainless steel for about 15 days (25–27°C); malolactic fermentation in wood with ageing in second-use barriques for 5 months |
| Wine making | Maceration on the skins for 4–5 days (cold pre-maceration at 18–20°C); alcoholic fermentation in stainless steel for about 15 days (25–27°C); malolactic fermentation in wood during ageing in second-use barriques for 5 months. |
| Aging | Aged in second-use barriques for 5 months. |
| Total acidity | 5.0 gr/L |
| PH | 3.6 |
| Year production | 3800000 bottles |
| Allergens | Contains sulphites |